<![CDATA[Infertile egg generally only be industrial waste hatching so that the necessary efforts to improve its quality. This can be done by processing. One of them is a chips product, the product resembles a thin plat, small and solid. This studies aim to determine the physicochemical quality of egg chips. The study used a completely randomized design factorial pattern 3x3. Factor A was the type of filler including soy powder, tapioca powder, and a combination of both. Factor B is filler level (%) 0, 3 and 6. The parameters are testing of hardness, friability, solubility and moisture content. The results showed that the types of filler had a very significant effect (P <0.01) on dissolution time. Addition of filler level significantly affected (P <0.05) on hardness, friability and solubility. There is an interaction between types and levels of filler material against hardness and solubility. The addition of tapioca powder at the level of 3% in making egg chips can be increasing hardness, not fragile, solubility time of fast. But the egg chip does not experience changes in water content.]]>
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